Vin Santo is a passito dessert wine that has been produced for centuries in the regions of Tuscany and Umbria, with close ties to local traditions. It is made from grapes dried on mats or racks, with vinification in small sealed oak barrels called caratelli, where maturation continues for many years. The traditional production method requires the presence of a lees deposit deriving from previous productions, called Madre, which triggers fermentation. The grapes used are generally white varieties, in particular Malvasia and Trebbiano, but red grapes are also used for the Occhio di Pernice version. The result is a robust, rich and concentrated passito wine, which is supported by a good freshness and equipped with a soft and intense taste that can be more or less sweet. It pairs perfectly with the typical sweet foods of central Italy such as cantucci, panforte, traditional ciambella, fave dei morti and dry pastries.